Spicy Polynesian Wrap Recipes

SPICY POLYNESIAN WRAP

Spicy Polynesian Wrap image

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

Provided by IIJUAN12

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can coconut milk
1 cup uncooked long grain white rice
2 cups water
1 ½ cups all-purpose flour
1 ½ tablespoons curry powder
1 tablespoon garlic salt
¾ cup vegetable oil
2 limes
10 (10 inch) flour tortillas
½ cup shredded coconut
½ cup chopped green onions

Steps:

Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Nutrition Facts : Calories 734.5 calories, Carbohydrate 70.9 g, Cholesterol 55.3 mg, Fat 36.5 g, Fiber 4.9 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 1047.6 mg, Sugar 2.1 g

SPICY POLYNESIAN WRAP

Spicy Polynesian Wrap image

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

Provided by IIJUAN12

Categories Breaded Chicken Breasts

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can coconut milk
1 cup uncooked long grain white rice
2 cups water
1 ½ cups all-purpose flour
1 ½ tablespoons curry powder
1 tablespoon garlic salt
¾ cup vegetable oil
2 limes
10 (10 inch) flour tortillas
½ cup shredded coconut
½ cup chopped green onions

Steps:

Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Nutrition Facts : Calories 734.5 calories, Carbohydrate 70.9 g, Cholesterol 55.3 mg, Fat 36.5 g, Fiber 4.9 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 1047.6 mg, Sugar 2.1 g

SPICY POLYNESIAN WRAP

Spicy Polynesian Wrap image

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

Provided by IIJUAN12

Categories Breaded Chicken Breasts

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can coconut milk
1 cup uncooked long grain white rice
2 cups water
1 ½ cups all-purpose flour
1 ½ tablespoons curry powder
1 tablespoon garlic salt
¾ cup vegetable oil
2 limes
10 (10 inch) flour tortillas
½ cup shredded coconut
½ cup chopped green onions

Steps:

Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Nutrition Facts : Calories 734.5 calories, Carbohydrate 70.9 g, Cholesterol 55.3 mg, Fat 36.5 g, Fiber 4.9 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 1047.6 mg, Sugar 2.1 g

SPICY POLYNESIAN WRAP

Spicy Polynesian Wrap image

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

Provided by IIJUAN12

Categories Breaded Chicken Breasts

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can coconut milk
1 cup uncooked long grain white rice
2 cups water
1 ½ cups all-purpose flour
1 ½ tablespoons curry powder
1 tablespoon garlic salt
¾ cup vegetable oil
2 limes
10 (10 inch) flour tortillas
½ cup shredded coconut
½ cup chopped green onions

Steps:

Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Nutrition Facts : Calories 734.5 calories, Carbohydrate 70.9 g, Cholesterol 55.3 mg, Fat 36.5 g, Fiber 4.9 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 1047.6 mg, Sugar 2.1 g

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